Masale bhaat is a traditional Maharashtrian rice preparation. Rice is cooked with vegetables and masalas (spice powder). I have given below the recipe for the masala powder. Instead of this masala powder, one can use readymade Maharashtrian Goda masala. Here, I have used tendlis (ivy gourd), green peas and potatoes. You may add other vegetables like cauliflower, carrot, French beans etc. as per your choice.
For masala powder
1 tsp Coriander seeds
½ tsp Cumin seeds
½ tsp Sesame seeds
½ tsp Poppy seeds
½ inch stick Cinnamon
4 to 5 Cloves
¼ tsp Black pepper
2 Dry red chillies
1 Star anise
1 Black cardamom
1 tbsp Dry coconut (grated)
1 tsp Oil
For masala bhaat
1 tbsp Ghee
1 Bay leaf
½ tsp Mustard seeds
½ tsp Cumin seeds
¼ tsp Asafoetida
1 small Onion (finely chopped)
3 to 4 cloves Garlic (finely chopped)
½ inch piece Ginger (finely chopped)
1 medium Tomato (finely chopped)
8 to 10 Cashew nuts
1 cup Mixed vegetables(Tendli + green peas + potato)
1 tsp Turmeric powder
1 cup Basmati rice
1 tbsp Fresh Coconut (grated) – for garnishing
1 tbsp Fresh coriander (chopped) – for garnishing
Salt as per taste
- To make the masala powder, heat 1 tsp oil in a pan and roast all the items one by one (mentioned under masala powder).
- After it cools, grind into a fine powder. Keep this aside.
- Wash the rice and soak it in water for 30 minutes.
- Heat ghee in a deep pan.
- Add bay leaf, mustard seeds, cumin seeds, asafoetida and saute.
- Add chopped onions, ginger, garlic and saute well.
- Add chopped tomato, cashews, mixed vegetables and mix it well.
- Add turmeric powder, masala powder and mix.
- Add the rice, around 2 ½ cups of water, salt and mix it well.
- Cover and cook for 15 to 20 minutes on medium flame.
- Garnish with chopped coriander leaves and grated fresh coconut.
- Serve the masala bhaat with with raita and pickle.
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